Instructions: Cut off and discard the tips of the beans. Break the beans into 2 inch lengths. Drop beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook.

Drain. Let cool.

To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.

Add the beans and toss until blended.

Serve at room temperature.

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